Sourdough Milk Bread

Sourdough Milk Bread is tender, moist, and slightly sweet. In addition, it is a cross between Sourdough Hawaiian Rolls and Sourdough Sliced Bread. Finally, this delicious bread can be used to make back-to-school lunch sandwiches, toast, and more! I hope you all enjoy this recipe as much as I enjoyed crafting it.

Sourdough Milk Bread Ingredients

• Active Sourdough Starter
• King Arthur Organic, All Purpose Flour or Bread Flour
• Pineapple Juice
• Coconut Sugar or Raw Honey
• Unsweetened Applesauce
• Unsalted Butter, Melted
• King Arthur Organic, All Purpose Flour or Bread Flour
• Full-Fat Coconut Milk

Creating the “Secret Weapon” (The Bread Tenderizing Secret)

1. First, in an All-Clad Nonstick pot, combine 1/8 c. All Purpose or Bread Flour and Coconut Milk.
2. Next, turn the stove heat to medium.
3. Then, mix the flour and milk mixture until it creates a thick paste.
4. Finally, remove it from the heat, and set it into the mixing bowl of a Bosch Universal Mixer.

Combine the Flour and Coconut Milk

Stir Until the Mixture is a Thick Paste

Place the Thick Mixture Into the Bosch Universal Mixing Bowl

Crafting the Sourdough Milk Bread Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients.
2. Next, turn the mixer on to speed 2 until the dough pulls away from the side of the bowl.
   • Note: Depending on the level of fermentation of the Sourdough Starter, you may need to add more flour or more liquid. You can use more coconut milk or pineapple juice for the liquid if needed.
   • Note: The dough will be stickier than other Sourdough Bread doughs. This is due to the “milk” component.
3. Finally, remove the Sourdough Milk Bread dough and place it into a Banneton Bowl.

Combine the Ingredients

Place the Sourdough Milk Bread Dough Into a Banneton Bowl

Rising and Shaping the Dough

1. Once the dough is in a Banneton Bowl, cover it with a tea towel.
2. Next, let the dough rise, in a warm spot, until it has doubled in size (about 4-6 hours).
3. Then, place the dough in the refrigerator for about 30 minutes.
   • Note: This will allow the dough to firm up, slightly.
4. Next, punch the dough down, reform it, and then divide it into three, equal pieces.
   • Note: Use a Bench Scraper or a sharp knife to divide the dough.
5. Then, using a rolling pin, roll each section of dough into a long oval.
6. Next, roll up each oval like a Cinnamon Roll and place it in a lightly-greased loaf pan.
7. Finally, cover the dough with a tea towel and let it rise, again.
   • Note: You want the dough to double in size which typically takes about 4 hours.

Let the Dough Rise

Divide Into 3 Pieces

Roll Each Section Like a Cinnamon Roll

Cover and Let It Rise, Again

Baking and Serving the Sourdough Milk Bread

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, bake the bread in the oven for about 30 to 35 minutes, or until it is golden brown on top.
   • Note: If the bread is browning too fast on top, place a sheet of foil over the top.
3. Then, once the Sourdough Milk Bread is baked, carefully dump it out of the bread pan and place it onto a wire, cooling rack.
4. Finally, allow the bread to cool to room temperature prior to slicing it with a Serrated Knife. Enjoy!

Bake the Bread Until Golden Brown

Let the Bread Cool, Slice, and Enjoy

Storing the Sourdough Milk Bread

Sourdough Milk Bread, like other Sourdough bread, is delicious fresh out of the oven, or within the first few days. However, if you want to store the bread for a longer period of time, slice the bread completely. Then, store the slices of bread in the freezer. Finally, when you want to use the bread, simply take out how many slices you want, pop them in the toaster, and enjoy!

Recommended Products

Sourdough Milk Bread

Yield: 3 Small Loaves

Prep Time: 10 minutes

Cook Time: 35 minutes

Additional Time: 1 day

Total Time: 1 day 45 minutes

Sourdough Milk Bread is tender, moist, and slightly sweet. In addition, it is a cross between Sourdough Hawaiian Rolls and Sourdough Sliced Bread. Finally, this delicious bread can be used to make back-to-school lunch sandwiches, toast, and more! I hope you all enjoy this recipe as much as I enjoyed crafting it.

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Ingredients

• 1/3 c. Active Sourdough Starter
• 2 - 3 c. King Arthur Organic, All Purpose Flour or Bread Flour
• 1/2 c. Pineapple Juice
• 1/8 c. Coconut Sugar or Raw Honey
• 1/4 c. Unsweetened Applesauce
• 2/3 c. Unsalted Butter, Melted
• 1/8 c. King Arthur Organic, All Purpose Flour or Bread Flour
• 1/2 c. Full-Fat Coconut Milk

Instructions

Create the Bread Tenderizing Agent

1. First, in an All-Clad Nonstick pot, combine 1/8 c. All Purpose or Bread Flour and Coconut Milk.
2. Next, turn the stove heat to medium.
3. Then, mix the flour and milk mixture until it creates a thick paste.
4. Finally, remove it from the heat, and set it into the mixing bowl of a Bosch Universal Mixer.

Crafting the Sourdough Milk Bread Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients.
2. Next, turn the mixer on to speed 2 until the dough pulls away from the side of the bowl.
3. Finally, remove the Sourdough Milk Bread dough and place it into a Banneton Bowl.

Rising and Shaping the Dough

1. Once the dough is in a Banneton Bowl, cover it with a tea towel.
2. Next, let the dough rise, in a warm spot, until it has doubled in size (about 4-6 hours).
3. Then, place the dough in the refrigerator for about 30 minutes.
4. Next, punch the dough down, reform it, and then divide it into three, equal pieces.
5. Note: Use a Bench Scraper or a sharp knife to divide the dough.
6. Then, using a rolling pin, roll each section of dough into a long oval.
7. Next, roll up each oval like a Cinnamon Roll and place it in a lightly-greased loaf pan.
8. Finally, cover the dough with a tea towel and let it rise, again.

Baking and Serving the Sourdough Milk Bread

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, bake the bread in the oven for about 30 to 35 minutes, or until it is golden brown on top.
3. Then, once the Sourdough Milk Bread is baked, carefully dump it out of the bread pan and place it onto a wire, cooling rack.
4. Finally, allow the bread to cool to room temperature prior to slicing it with a Serrated Knife. Enjoy!

Notes

Sourdough Milk Bread, like other Sourdough bread, is delicious fresh out of the oven, or within the first few days. However, if you want to store the bread for a longer period of time, slice the bread completely. Then, store the slices of bread in the freezer. Finally, when you want to use the bread, simply take out how many slices you want, pop them in the toaster, and enjoy!

Nutrition Information:

Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 196Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 2mgCarbohydrates: 32gFiber: 1gSugar: 2gProtein: 4g